Crunchy Asian Chopped Salad – Better Than Takeout
This Crunchy Asian Chopped Salad is the perfect better-than-takeout meal. After making it dozens of times, I’ve discovered the secret to the best texture: crispy noodles and a light, tangy dressing. Keep reading for my best tips. If you love recipes like this, you’ll also enjoy Beverly Hills Chopped Salad and Chopped Thai Chickpea Salad.
Why This Crunchy Asian Chopped Salad – Better Than Takeout Is Pure Comfort
- Crispy noodles for a satisfying crunch
- Fresh veggies for a light, healthy meal
- Easy to customize with your favorite proteins
- Better than takeout and ready in 20 minutes
What You'll Need for Crunchy Asian Chopped Salad – Better Than Takeout
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- crispy chow mein noodles
- shredded cabbage
- shredded carrots
- green onions
- edamame
- soy sauce
- rice vinegar
- sesame oil
- honey
- garlic
- ginger
- Optional: toasted sesame seeds
- Optional: crushed red pepper flakes
- Optional: chopped cilantro
- Optional: cooked chicken or shrimp
📝 Ingredient Notes
- crispy chow mein noodles: Use store-bought or make your own for a crispier texture.
🛒 Tools & Equipment I Recommend
- Chow Mein Noodles — Adds a satisfying crunch to the salad. → See on Amazon
- Mandoline Slicer — Ensures thin, even slices for the perfect crunch. → See on Amazon
How to Make Crunchy Asian Chopped Salad – Better Than Takeout
- Prepare the dressing: Whisk together soy sauce, rice vinegar, sesame oil, honey, garlic, and ginger. Set aside.
- Chop the veggies: Thinly slice cabbage, shred carrots, and chop green onions. Add to a large bowl with edamame.
- Toss the salad: Add crispy noodles and dressing to the veggie mixture. Toss to combine.
- Serve: Top with optional toppings and serve immediately.
Cook's Tips for Perfect Crunchy Asian Chopped Salad – Better Than Takeout
- Texture tip: For the best crunch, add noodles just before serving to prevent sogginess.
- Common mistake and fix: Don't over-dress the salad. Start with half the dressing and add more to taste.
- Make-ahead tip: Prepare the dressing and chop the veggies ahead of time. Add noodles and dressing just before serving.
- Customization tip: Add your favorite protein, like chicken or shrimp, for a heartier meal.
Storing & Reheating Crunchy Asian Chopped Salad – Better Than Takeout
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 3 days. Make-ahead tip: Prepare the dressing and chop the veggies up to 1 day ahead.
Freezing Crunchy Asian Chopped Salad – Better Than Takeout
Not recommended for this recipe.
How to Reheat Without Drying It Out
Oven: Not applicable. Microwave: Gently reheat in the microwave for 15-20 seconds.
Recipe Notes
- Chef tip: For a quicker version, use a bag of coleslaw mix instead of chopping the cabbage.
- Best substitution: Substitute chow mein noodles with crispy wonton strips for a different texture.
- Make-ahead: Prepare the dressing and chop the veggies ahead of time. Add noodles and dressing just before serving.
- Scaling: This recipe easily doubles or triples for a crowd.
- Troubleshooting: If your noodles become soggy, add more just before serving.
Want to level up this recipe?
Chopsticks — The perfect utensil for tossing and enjoying this Asian-inspired salad. → Check price on Amazon
Crunchy Asian Chopped Salad – Better Than Takeout
Ingredients
Main Ingredients
- crispy chow mein noodles
- shredded cabbage
- shredded carrots
- green onions
- edamame
Seasonings
- soy sauce
- rice vinegar
- sesame oil
- honey
- garlic
- ginger
Optional Toppings
- toasted sesame seeds
- crushed red pepper flakes
- chopped cilantro
- cooked chicken or shrimp
Instructions
- Prepare the dressing: Whisk together soy sauce, rice vinegar, sesame oil, honey, garlic, and ginger. Set aside.
- Chop the veggies: Thinly slice cabbage, shred carrots, and chop green onions. Add to a large bowl with edamame.
- Toss the salad: Add crispy noodles and dressing to the veggie mixture. Toss to combine.
- Serve: Top with optional toppings and serve immediately.
Notes
- Chef tip: For a quicker version, use a bag of coleslaw mix instead of chopping the cabbage.
- Best substitution: Substitute chow mein noodles with crispy wonton strips for a different texture.
- Make-ahead: Prepare the dressing and chop the veggies ahead of time. Add noodles and dressing just before serving.
- Scaling: This recipe easily doubles or triples for a crowd.
- Troubleshooting: If your noodles become soggy, add more just before serving.
Storage
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Not recommended for this recipe.
- Oven reheat: Not applicable.
- Microwave reheat: Gently reheat in the microwave for 15-20 seconds.
- Make ahead: Prepare the dressing and chop the veggies up to 1 day ahead.
Nutrition Per Serving
- Calories: 350
- Protein: 10g
- Fat: 15g
- Carbs: 40g
- Fiber: 5g
- Sugar: 10g
- Sodium: 1200mg
- Cholesterol: 0mg
- Sat. Fat: 2g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Crunchy Asian Chopped Salad – Better Than Takeout FAQs
Yes, prepare the dressing and chop the veggies ahead of time. Add noodles and dressing just before serving.
Adding noodles too early can cause them to get soggy. Add them just before serving for the best texture.
Crispy wonton strips or crushed rice crackers make great substitutes.
Yes, feel free to add your favorite veggies like bell peppers, cucumbers, or snap peas.
Use gluten-free chow mein noodles or a gluten-free substitute to make this salad gluten-free.
A Warm Final Note
I can’t wait for you to try Crunchy Asian Chopped Salad – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
